Surprise! Even if you are not the biggest fan of pumpkin (that would be me), these are some of the best pancakes I have ever eaten. Yes, including those with wheat, buckwheat, or any other flour. The pumpkin provides a thickener without being tough. I have made pancakes before with sorghum flour, but they tend to fall apart. However, these sorghum pancakes are delicate (probably more so than their wheat counterparts) and yet stable, an important quality in a pancake. And then there’s the taste. I’ll admit, I ate five of them with maple syrup.
Pumpkin Pancakes
1 and 1/4 cups sorghum flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves - optional
2 tablespoons brown sugar
1 cup almond milk (or other liquid)
1 large egg
2 tablespoons vegetable oil
1/2 cup pumpkin puree
Heat griddle to 350 degrees (not hotter).
Whisk together sorghum flour, baking powder, salt, cinnamon, nutmeg, and ginger (and cloves, optional) in a medium-sized bowl. Mix in brown sugar with a fork. In a separate bowl, combine the almond milk, egg, oil, and pumpkin puree. Mix gently with dry ingredients; do not overmix. Batter will be lumpy.
Cook on lightly greased griddle, turning when air bubbles show.
Yield: 12 pancakes; can be doubled. Freezes well.
***
I’m glad that I doubled the recipe, something I don’t often do when trying a recipe for the first time. But I trust the cook on this one—my sister, Amy Houts of HoutsandHome.com. You can find the recipe with wheat flour on her website.
I’m also amazed that these pancakes browned so nicely with no dairy. I usually use almond milk and yogurt in my pancakes. When making them for my sister (who can’t eat dairy), I have found that the pancakes don’t brown. So, this recipe is great in a number of ways: no dairy, healthier than normal pancakes, seasonal, and with a great taste and texture. I’ll be adding pumpkin to my pancakes throughout the year.
Pumpkin Pancakes
1 and 1/4 cups sorghum flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves - optional
2 tablespoons brown sugar
1 cup almond milk (or other liquid)
1 large egg
2 tablespoons vegetable oil
1/2 cup pumpkin puree
Heat griddle to 350 degrees (not hotter).
Whisk together sorghum flour, baking powder, salt, cinnamon, nutmeg, and ginger (and cloves, optional) in a medium-sized bowl. Mix in brown sugar with a fork. In a separate bowl, combine the almond milk, egg, oil, and pumpkin puree. Mix gently with dry ingredients; do not overmix. Batter will be lumpy.
Cook on lightly greased griddle, turning when air bubbles show.
Yield: 12 pancakes; can be doubled. Freezes well.
***
I’m glad that I doubled the recipe, something I don’t often do when trying a recipe for the first time. But I trust the cook on this one—my sister, Amy Houts of HoutsandHome.com. You can find the recipe with wheat flour on her website.
I’m also amazed that these pancakes browned so nicely with no dairy. I usually use almond milk and yogurt in my pancakes. When making them for my sister (who can’t eat dairy), I have found that the pancakes don’t brown. So, this recipe is great in a number of ways: no dairy, healthier than normal pancakes, seasonal, and with a great taste and texture. I’ll be adding pumpkin to my pancakes throughout the year.
Before turning.
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